After "I-love-SALTED-EGG-YOLK-anything", my next love is undoubtedly "I-love-TRUFFLE-anything!" We bought a bottle of white truffle oil sometime back, and judging by its utilization rate, we wondered when we're ever going to finish it. Time to get cooking! Lol! #PinkyPigguDomesticGoddessWannbe
It so happened that we were given some fresh egg noodles and wonton wrappers by a friend whose family runs a business supplying these foodstuff, so..... tadah! We decided to cook TRUFFLE WONTON MEE!
If you know this PinkyPiggu's style, experimenting in the kitchen is one thing which she really enjoys, so preparation method or combination of ingredients might not always conformed to the usual (Haha I wonder if that's a good or bad thing?).
My version of wontons are stuffed with minced pork and sautéed mushrooms with onions, just lightly seasoned with soy sauce, salt, pepper and truffle oil. We made around 35 pieces of truffle wontons, the "leftover" fillings were then sautéed with sliced mushrooms, tossed with egg noodles, and finished with a drizzle of extra virgin olive oil. Served it with some blanched greenies, and what we had for dinner that evening was a satisfying one-dish meal :)
TRUFFLE WONTON MEE
- 2 portion Fresh Egg Noodles
- 35 pieces Wonton Wrappers
- 250g Minced Pork
- ½ Onion (peeled and diced)
- 10 Fresh Brown Mushrooms (diced)
- 5 Fresh Brown Mushrooms (sliced)
- Green Vegetables of your choice (I used baby kailan)
- 2 teaspoon Light Soy Sauce
- Truffle Oil
- Extra Virgin Olive Oil
- Salt & Pepper
- Marinate minced pork with soy sauce, salt & pepper for 15 mins.
- Meanwhile, sauté onions with olive oil till aroma is released.
- Add diced mushrooms, season with salt and pepper when done.
- Combine cooked onions and mushroom with marinated pork, add desired drops of truffle oil, mix well.
- Place a teaspoon of wonton filling in the center of a wonton wrapper, wrap and seal edges with water.
- Blanch wontons in boiling water till cooked. Remove and set aside.
- Drizzle more truffle oil over the wontons if desired.
- Blanch noodles in boiling water for 2 mins.
- Plunge in cold water to stop cooking process. Drain well and set aside.
- Sauté sliced brown mushrooms and "leftover" truffle wonton fillings with olive oil in heated pan.
- When cooked, add in noodles and tossed well.
- Season with salt & pepper, finished with a drizzle of extra virgin olive oil.
- Add salt and oil to pot of boiling water.
- Blanch vegetables till soft, but still crunchy (around 2 mins)
- Place noodles in individual bowls.
- Topped with truffle wontons and vegetables. Serve and enjoy!